Recipe: Sweet and Sour Pork () Ingredients: 1/2 lb.
pork tenderloin (cut into bite size pieces) 1/2 green bell pepper (about 2 oz. and cut into pieces) 1/2 red bell pepper (about 2 oz. and cut into pieces) 2 stalks scallions (only the white part, cut into 2 inch length) 1 piece fresh/canned pineapple ring (cut into small pieces) 1 clove garlic (finely chopped) Oil for frying Marinate: 1 teaspoon soy sauce 1/2 teaspoon corn flour 1/2 teaspoon rice wine Frying Batter: 1/2 cup water 2 oz. all-purpose flour 1 oz. corn starch 1/2 teaspoon baking soda 1/2 egg 1 teaspoon cooking oil 1 small pinch of salt Sweet and Sour Sauce: 1 1/2 tablespoons tomato ketchup 1 teaspoon plum sauce 1/8 teaspoon Chinese rice vinegar (transparent in color) 1/2 teaspoon Lea & Perrins Worcestershire Sauce 1 teaspoon oyster sauce 1 teaspoon corn starch 1 teaspoon sugar 2 tablespoons water Method: Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes. Mix the sweet and sour sauce ingredients well and set aside. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.
About 2-300g lean meat / tenderloin cut into cubes - approx for 4 pax 1/4 each of green, yellow and red green pepper cut into cubes (You may also add pineapple cubes, tomatos or lychees for the added zing!) Oil for frying Some chopped garlic and onions
Marinate 1/2 tsp corn flour 1/2 tsp of Hua Diao wine 1 tsp soy sauce 1. Marinate pork with the marinate seasoning and leave aside for 15min Batter 1/3 cup water 60g all-purpose flour 30g corn starch 1/2 egg 1 teaspoon cooking oil 1 small pinch of salt
1. Mix batter together well and add pork cubes into batter The key to good sweet and sour pork is the sauce! Here's the recipe which I like alot and have slightly modified because I lack certain ingredients. But the absence of those ingredients didn't affect the taste too much.
Sweet and Sour Sauce 1 1/2 tablespoons tomato ketchup 1 tbsp plum sauce 1 teaspoon Heinz Worcestershire Sauce 1 teaspoon oyster sauce 1 teaspoon corn starch 1 teaspoon sugar 2 tablespoons water (Mix sauce well) 1. Deep fry the pork cubes coated in the batter 2. When golden brown, put it aside and drain on paper towels 3. Fry some chopped garlic and onion 4. After lightly browned, fry the cut bell peppers till fragrant - you should smell the aroma after a while 5. Transfer the pork cubes into the wok and fry for a while before adding in the sauce 6. Stir fry for a while to ensure everything is well stirred and it's done! Serve hot with steamed rice .
3-4 pounds pork ribs, cut into 2-bone pieces 6 cloves garlic, crushed cup soy sauce 3 bay leaves 1 dried Guajillo chili 3 tablespoon vegetable cooking oil 1 medium onion, chopped 1 small can tomato paste 1 cup water 1 small potato, cut into eighths 3-4 small carrot, cut into chunks 1 small can liver spread (reno) 1 red bell pepper, cut into small squares 1 cup sweet peas 1 cup grated cheddar cheese
Combine pork, garlic, soy sauce, bay leaves and chili in a container. Mix evenly, cover and refrige Put oil in large sauce pan over medium high heat. Saute onion until translucent for 2 minutes. Add the pork and brown each side. Add the marinade, tomato paste and water. Bring to a boil. Then lower heat to medium, cover and simmer for 35 minutes or until pork is tender. Add cup water if drying up too quickly. Add liver spread, potato and carrot. Simmer for 5 more minutes. Add bell pepper, peas and cheese. Simmer for 5 minutes.rate overnight or at least 2 hours.
And the secret ingredient
